Eggplant and Artichoke Gratin

Ingredients

• Eggplant (2 medium, sliced into rounds)
• Artichoke hearts (1 can (14 oz), drained and chopped)
• Fresh basil (1/2 cup, chopped)
• Garlic (2 cloves, minced)
• Olive oil (3 tablespoons, divided)
• Salt (1 teaspoon)
• Black pepper (1/2 teaspoon)
• Breadcrumbs (1 cup, preferably italian seasoned)
• Mozzarella cheese (1 cup, shredded)
• Parmesan cheese (1/2 cup, grated)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Slice the eggplant into rounds and arrange them on a baking sheet. Drizzle with 2 tablespoons of olive oil, then season with salt and pepper. Toss to coat evenly.
3. Roast the eggplant in the preheated oven for 15-20 minutes, or until tender and slightly caramelized, turning halfway through for even cooking.
4. While the eggplant is roasting, prepare the artichoke mixture. In a mixing bowl, combine the chopped artichoke hearts, minced garlic, grated Parmesan, shredded mozzarella, breadcrumbs, and chopped basil. Mix thoroughly until all ingredients are well combined.
5. In a greased baking dish, layer half of the roasted eggplant slices evenly across the bottom. Spread half of the artichoke mixture over the eggplant.
6. Repeat the layers with the remaining eggplant and artichoke mixture, finishing with the artichoke mixture on top.
7. Cover the baking dish with aluminum foil and bake for 25 minutes.
8. After 25 minutes, remove the foil and bake for an additional 10 minutes, or until the top is golden brown and bubbly.
9. Allow the gratin to cool for a few minutes before serving. Garnish with a sprinkle of fresh basil if desired.